CN1210696A - Drink made from black maize cob and its processing technology - Google Patents
Drink made from black maize cob and its processing technology Download PDFInfo
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- CN1210696A CN1210696A CN 97116290 CN97116290A CN1210696A CN 1210696 A CN1210696 A CN 1210696A CN 97116290 CN97116290 CN 97116290 CN 97116290 A CN97116290 A CN 97116290A CN 1210696 A CN1210696 A CN 1210696A
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- maize cob
- black maize
- black
- leaching liquor
- acid
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Abstract
The drink is a cold drink compounded with the extraction liquid of black maize cob as main raw material and honey, citric acid, clove, cassia bark, black palm, coffee, etc. as supplementary material. It is rich in nutritious components, sour, sweet and tasty, can refresh the mind, and has the fragrance of fresh maize. The present invention makes it possible to utilize black maize comprehensively.
Description
The present invention relates to a kind of drink made from black maize cob and processing technology thereof.
Jet rice is a kind of special corn variety, and content of mineral substances such as its protein and amino acid content, calcium, phosphorus, iron, zinc all are higher than the content of traditional yellow maize, and are rich in vitamin B1; The leaching liquor of made from black maize cob (soaking in 1: 20 ratio) with water, per hundred milliliters contain each seed amino acid 9.8mg, the content of iron, zinc, calcium, phosphorus, potassium etc. is respectively 0.26mg, 0.78mg, 41.6mg, 16.2mg, 134.7mg, and contain the B family vitamin, and be a kind of very good natural pigment resource.So far do not see the report of relevant drink made from black maize cob and manufacture method thereof.
The purpose of this invention is to provide a kind of have nutritious, sour and sweet palatability, the drink made from black maize cob that produces refreshing effect to the mind and processing technology thereof.
The objective of the invention is to realize as follows:
One, drink made from black maize cob:
Drink made from black maize cob is to be primary raw material and to be equipped with auxiliary material and to process its main materials and auxiliary materials proportioning following (percentage by weight) with the made from black maize cob leaching liquor:
Made from black maize cob leaching liquor: 80-90%
Honey: 5-12%
Acid: 0.1-0.4%
Sweetener: 4-6%
Flavouring agent: 0.8-1.3%
Stabilizing agent: 0.1-0.6%.
Wherein acid is: citric acid, malic acid, lactic acid.
Wherein flavouring agent is: cloves, coffee, cassia bark, dark plum.
Wherein sweetener is: granulated sugar powder, albumen sugar, molasses element.
Wherein stabilizing agent is CMC-sodium salt, xanthans, sodium alginate, sucrose ester, pectin.
Two, the processing technology of drink made from black maize cob:
(1) made from black maize cob is pulverized:
Fresh made from black maize cob is pulverized;
(2) lixiviate, filtration:
The made from black maize cob of pulverizing is added in 10-20 100 ℃ the water doubly, soaked 10-30 minute, filter with 80-100 purpose filter screen then, get the made from black maize cob leaching liquor;
(3) allotment:
It is even that made from black maize cob leaching liquor and auxiliary material are carried out mixing preparation in proportion;
(4) filling and sealing, sterilization:
Under 120-125 ℃ temperature, be incubated 10-20 minute behind the filling and sealing and carry out sterilization, be cooled to normal temperature and promptly get beverage product.
Used water is through the water treatment facilities treated water during immersion.
Coffee in the auxiliary material is rich in alkaloid, and the excitement of can exciting nerve is eliminated fatigue, the emerging brain of refreshing oneself; Honey contains a large amount of glucose, fructose, enzyme and multivitamin and mineral matter, various trace elements, and easily digested and assimilated by human body, compatible with cloves, cassia bark, dark plum, citric acid etc. then, produce sour and sweet palatability, nutritious, produce refreshing effect to the mind, Appetizing spleen-tonifying, have the cold drink of strong fresh corn fragrance.
Advantage of the present invention is as follows: the first, and that beverage of the present invention has is nutritious, sour and sweet palatability, produce refreshing effect to the mind, and has the cold drink of fresh corn fragrance.The second, the pigment of this beverage promptly is the natural good pigment that made from black maize cob itself is contained, and process is not destroyed pigment and other nutrition of made from black maize cob leaching liquor, and the extraction rate reached of its contained abundant natural colouring matter and other nutrient is more than 90%.The 3rd, it is raw material that the present invention adopts fresh made from black maize cob, has opened up a new way of jet rice comprehensive processing and utilization, has improved the added value of jet rice greatly.
Be embodiments of the invention below:
Embodiment 1:
(1) component and proportioning:
Made from black maize cob leaching liquor 400g, honey 60g, citric acid 2g, granulated sugar powder 30g, cloves and coffee 5g, CMC-sodium salt 3g.
(2) processing technology:
Made from black maize cob is pulverized, put into soaking compartment, add 10-20 100 ℃ treated water doubly, soaked 10-30 minute, filter with 80-200 purpose filter screen, mixing preparation is even according to the above ratio with jet rice leaching liquor and auxiliary material then, behind the filling and sealing under 120-125 ℃ temperature insulation carried out sterilization in 10-20 minute, be cooled to normal temperature and promptly get beverage product.
Embodiment 2:
(1) component and proportioning:
Made from black maize cob leaching liquor 425g, honey 48g, malic acid 1.5g, coffee 5g, albumen sugar 20g, xanthans 0.5g.
(2) processing technology: with embodiment 1.
Embodiment 3:
(1) component and proportioning:
Made from black maize cob leaching liquor 450g, honey 25g, lactic acid 0.5g, the plain 2g of molasses, granulated sugar powder 18g, cassia bark and coffee 4g, sodium alginate 0.5g.
(2) processing technology: with embodiment 1.
Embodiment 4:
(1) component and proportioning:
Made from black maize cob leaching liquor 450g, honey 25g, citric acid 0.5g, granulated sugar powder 20g, coffee and dark plum 4g, sucrose ester 0.5g.
(2) processing technology: with embodiment 1.
Embodiment 5:
(1) component and proportioning:
Made from black maize cob leaching liquor 400g, honey 60g, citric acid 1.5g, granulated sugar powder 30g, cloves and coffee 6.5g, pectin 2g.
(2) processing technology: with embodiment 1.
Claims (7)
1, a kind of drink made from black maize cob is characterized in that it is to be primary raw material and to be equipped with auxiliary material and to process its main materials and auxiliary materials proportioning following (percentage by weight) with the made from black maize cob leaching liquor:
Made from black maize cob leaching liquor: 80-90%
Honey: 5-12%
Acid: 0.1-0.4%
Sweetener: 4-6%
Flavouring agent: 0.8-1.3%
Stabilizing agent: 0.1-0.6%.
2, beverage according to claim 1 is characterized in that described acid is: citric acid, malic acid, lactic acid.
3, beverage according to claim 2 is characterized in that described flavouring agent is: cloves, coffee, cassia bark, dark plum.
4, beverage according to claim 3 is characterized in that described sweetener is: granulated sugar powder, albumen sugar, molasses element.
5, beverage according to claim 4 is characterized in that described stabilizing agent is CMC-sodium salt, xanthans, sodium alginate, sucrose ester, pectin.
6, the processing technology of drink made from black maize cob as claimed in claim 1 is characterized in that:
(1) made from black maize cob is pulverized:
Fresh made from black maize cob is pulverized;
(2) lixiviate, filtration:
The made from black maize cob of pulverizing is added in 10-20 100 ℃ the water doubly, soaked 10-30 minute, filter with 80-100 purpose filter screen then, get the made from black maize cob leaching liquor;
(3) allotment:
It is even that made from black maize cob leaching liquor and auxiliary material are carried out mixing preparation in proportion;
(4) filling and sealing, sterilization:
Under 120-125 ℃ temperature, be incubated 10-20 minute behind the filling and sealing and carry out sterilization, be cooled to normal temperature and promptly get beverage product.
7, method according to claim 6, used water is through the water treatment facilities treated water when it is characterized in that soaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97116290 CN1210696A (en) | 1997-09-10 | 1997-09-10 | Drink made from black maize cob and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97116290 CN1210696A (en) | 1997-09-10 | 1997-09-10 | Drink made from black maize cob and its processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1210696A true CN1210696A (en) | 1999-03-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 97116290 Pending CN1210696A (en) | 1997-09-10 | 1997-09-10 | Drink made from black maize cob and its processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN1210696A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513216A (en) * | 2009-03-31 | 2009-08-26 | 沈阳农业大学 | Purple corn bag tea and a production method thereof |
| CN102389142A (en) * | 2011-11-09 | 2012-03-28 | 安徽大诚明农业科技有限公司 | Processing method of black waxy corn beverage |
| CN101720957B (en) * | 2008-10-21 | 2012-10-24 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
| CN102885364A (en) * | 2011-07-19 | 2013-01-23 | 江西食方食坊中药食品有限公司 | Corn beverage and its preparation method |
| CN112075560A (en) * | 2020-09-07 | 2020-12-15 | 忻州师范学院 | Preparation method of black corncob lactic acid fermentation beverage |
-
1997
- 1997-09-10 CN CN 97116290 patent/CN1210696A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720957B (en) * | 2008-10-21 | 2012-10-24 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
| CN101513216A (en) * | 2009-03-31 | 2009-08-26 | 沈阳农业大学 | Purple corn bag tea and a production method thereof |
| CN102885364A (en) * | 2011-07-19 | 2013-01-23 | 江西食方食坊中药食品有限公司 | Corn beverage and its preparation method |
| CN102389142A (en) * | 2011-11-09 | 2012-03-28 | 安徽大诚明农业科技有限公司 | Processing method of black waxy corn beverage |
| CN112075560A (en) * | 2020-09-07 | 2020-12-15 | 忻州师范学院 | Preparation method of black corncob lactic acid fermentation beverage |
| CN112075560B (en) * | 2020-09-07 | 2023-08-01 | 忻州师范学院 | Preparation method of black corn core lactic acid fermentation beverage |
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